Food for the Gods | 1909 Recipe
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- Опубліковано 6 чер 2024
- On this episode of Baking Yesteryear: Our deepest dive into a most mysterious dessert! - Recipes below :)
MY COOKBOOK: geni.us/BakingYesteryear
- 1909 MICHIGAN FEDERATION RECIPE:
"Whites of 6 eggs beaten stiff, 2 cups sugar, 6 tablespoons cracker crumbs, 2 teaspoons baking powder, 1 cup chopped English walnuts, 1 cup cut dates. Bake in slow oven 1/2 hour. Serve with whipped cream"
- My BAKING YESTERYEAR RECIPE:
• Whites of 3 eggs
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• 1/2 cup (65g) fine graham cracker crumbs
• 1/2 cup (75g) chopped, dried apricot (or dates, figs etc..)
• 1/2 cup (60g) chopped walnuts
METHOD:
1.) Preheat the oven to 325ºF (165ºC).
2.) Line the bottom of a 9-inch (23-cm) springform pan or pie pan with a circle of
parchment paper. Lightly grease both the parchment and sides of the pan.
3.) Beat the egg whites and salt to stiff peaks.
4.) Gradually beat in the sugar, 2 tablespoons at a time, until stiff and glossy.
5.) Gradually fold in the graham cracker crumbs, then fold in the dried fruit and
walnuts.
6.) Turn into the pan, smooth the top, and bake for 35 to 40 minutes. The top
should be a pale gold color when done.
7.) With the pan remaining in the oven, turn the oven off and leave the door ajar
for 30 minutes. After which, transfer to a wire rack and cool in
the pan for 20 minutes.
8.) Free the sides of the pan with a sharp knife and invert onto a serving dish or
cutting board. Remove the parchment paper before cutting and serving.
00:00 Recipe from 1909
9:55 Recipe from 1961
18:09 Googling recipes!
25:31 The internet's most popular recipe
29:26 Recipe from my Cookbook!
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I've spent the last hour reading your comments, and I just wanted to say thank you so, so much for the kind words & love for the video. I'm obsessed about baking these old relics, and it means a lot that you're all willing (and seemingly like) to hear me yap about them. Thank you.
I was so estatic to discover you had a youtube because I dont use tiktok and you're just so fun and cool. You and Ann Reardon are best food channels
Great stuff
Dylan, have you seen this whipping accordion player ? Sharing because I think you might like 😊 Have a Great day !
ua-cam.com/users/shortsmMEATWJicCQ?feature=share
Your shorter videos on other mediums are snappy and entertaining but we love the value provided in these longer ones. Thank you for all of your due diligence and bringing us along on the journey. :)
I also love watching you- long or short...
"I don't want to bore anyone with recipe history" NO, MORE, IT'S SO GOOD!!
absolutely agree, thats one of the things i love about his long form.
Love recipe history! Ok I just history 😎
Team up with Max Miller, add a history lesson to it!
If you haven’t gotten him in your recommends, Tasting History by Max Miller will be up your ally. I think thats why Dylan was recommended to me…
I agree. I'm no history buff but the way he speaks about history just pulls you in and makes you interested! 😍 Love him ❤️
I just want to say, from the perspective of a woman achieving her master's in library information science with a certification in archival studies whilst surviving financially in 2024 USA, a majority of the time, through the unfortunate, painstaking career and love of baking/food - I commend you, B. Dylan Hollis. You keep history alive through tangible and, quite literally (and hopefully) digestible recipes and documentation. I salute you ;)
I know this video is almost a year old by this point, but I just stumbled across it and wanted to say that it is absolutely lovely. Incredibly wholesome and a joy to watch. I hope you make more videos like this in the future!!
Ohh you would love some classical scandi dishes
Do you know how much I miss these longer-form videos? Dylan is finally back to give us wisdom and some magical desserts from the past. :D
SAME i love the short content, but this is so much more enjoyable and one of my favorite cooking vids
So true
You can watch him live on tik tok, it’s loads of fun
@@grandmask I vouch for this.
Same. I don't dislike the shorts, but these longer ones are so much more enjoyable
Dylan's ability to complete a sentence, brain-straight-to-mouth, without going "uhm" or "uhh" is phenomenal.
Agree!! I Marvel at it.
As a serial dingus, it's one of the most impressive things I hadn't noticed before and now can't un-notice. Another reason to enjoy the hell out of his content, for sure!
He hails from the land of tiktok. There is no time for filler speech. But I suspect that while he truly does have a tremendous amount of practice with speaking, I think he cheats a bit with his cuts.
@HazelOnNutella. I agree completely. He is so adorable and witty. I want to see more videos of him. Not just tiktoks.
If he can't be good at being straight, he's gotta be good at something else containing the word straight.
My mom used to make Food for the Gods at Christmastime in the 1970’s in the Philippines and she brought it over to California when we immigrated in the early 80’s. Every year she would make it, and it was so popular, she wrapped them up in cellophane and sold them in bars like Blondies. They were full of nuts (not sure if they are cashews or walnuts) and dates and had the texture of a fruit/nut filled cake. You’ve inspired me to ask her to make them again this year! Im wondering where she got the recipe 🩷
Make sure you get *all* her recipes (even ones you don’t think you want/need!) before it’s too late! Even if you have to grab her hand before she throws in “a little something” to measure it. The next generations will thank you for it.
If at all possible I would love to see her recipe for this. It sounds lovely and I am always looking for new recipes
You manage to ignite my love of baking by embodying my most favorite attributes of Alton Brown and Bill Nye, the science guy, and be your beautifully unique self, Dylan. You are a gem to the baking world, and I so adore you.
I love your videos and they way you make baking fun and entertaining! Have you found a cookie called "Cowboy cookies"? My dad loved them and I don't know where and when they came from.
I love your choices and descriptions😊 the Old ways were stepping stones for experiments with new modern Ingredients, but we may need that knowledge again shortly. Its good to know both and your style makes it entertaining. Thank you for being genuine.
Why did I tear up when he said "My philosophy with my cookbook is that no one feel left out" ? We must protect this man at all costs!!
EXACTLY!!!
Absolutely 🤗
He is amazing 👏 😍
Agree!
AND he put his recipe in the description for everyone to use
Someone PLEASE get this man a cooking show! His content is already better than 99% of the cooking content we have left whether that’s online or otherwise! Let’s make this happen!!!
He has one, here, and he's doing great. He probably makes more on YT than he would pumping out content for a network. 😋🙂
I agree!!
I so agree!
He could write direct produce script the whole thing himself❤
❤
In Germany we called „Wackelpudding“/Jelly „Götterspeise“ (Food for the Gods) it is mostly green with the taste of woodruff.
It is also available in red with the taste of raspberry.
This is my first time watching a full-length video despite watching your shorts for years.
The Food Network should give you a deal for a historical baking show. Love the little nuggets of incredibly specific history that you dig into.
This absolutely this
Normally I would be elated with the idea of a beloved youtuber succeeding so well that they become a household name! However. Network television BREAKS SPIRITS! They stomp on your hearts with thousands of contractual obligations and metric tonnes of conformity! He wouldn't ne allowed to make funny little sex jokes or use his cute little nicknames like floof powder/soda. He'd become...one of THEM.
I love the raw reality that Dylan has in his home produced videos. Having a food network show would make them make a sanitized version of his youtube videos. It would be on a set which would lack the pulled together quality of his kitchen, he would be performing from a script off a teleprompter. We would lose the asides and little giggles of surprise and delight. Plus, I'm not sure how supportive they would be of Dylan's sense of humor and how he tends towards double entendres. He would need to cede a lot of creative control. Maybe Netflix or Hulu would be a better fit since they have fewer concerns about mass market suitability.
That be cool, but I would miss the Dylan who screams at his ingredients and insults the weird monstrosity he cooked.
Either that, or get Netflix to do a deal for a series with this man. I'm sure everyone would watch him regardless. 😁
Is it just me or would Dylan have made an excellent radio man back in the 60's? His voice is both enthusiastic and calming and it's just delightful. Thanks so much for your knowledge, dedication and very funny antics, myself and my boys love watching your baking videos and I will be buying your book (as long as it ships to Australia).
Booktopia does ship to us here in Oz.
@@tombombadil-jq7mt I understand this reference 👆😁
I enjoy your videos so, so much, your manner and enthusiasm is so refreshing!! BTW that's an interesting way to separate the egg yolks 😅
He would even today!
OH! Absolutely! And even for today! He is quite a gem and his voice is lovely!!
I could honestly curl up in a chair (or find myself casually perched upon a kitchen counter) with a glass of white wine in hand and happily listen to you talk endlessly about the history of all things baking related.
I have read every word of your cookbook from cover to cover, as I tend to do, before attempting the first recipe. Your book is positively infused with your same charm and wit that you deliver in your videos.
A little tip: If you take a whole sheet of baking paper and clamp it into the springform pan, it will be easier. It won't slip when you pour in the batter and will stay smooth. Cut off any excess on the outside. Makes baking a little easier. Thank you for all your videos, I really enjoy them.
This is an amazing tip!
@@sandrandirika1068 THX
I'm 76, from Michigan and as a child my mother made a receipe simply named "Date Pudding". She and my Dad refered to it as "Food of the Gods", but I thought it was merely a discriptive term. It was baked in an odd sized square pan Mom had a hard time finding, indeed, it may hsve been Grandma's.: it was metal, embossed on it's entire surface in a squared starburst type pattern (a pain to wash) and used ONLY for this receipe. I only can say it was larger than 9", because it was baked in a water bath and Mom used a turkey roaster as it did not fit in a 9x11" pan. It came out an appitizing looking dessert somewhat like a very gooey, tan brownie. Cut in squares and served with whipped cream, it was lovef by all. Except me. I dislike dates entensly, even to this day! I'm so sorry I don't have her receipe, because I truly think it's the one you set out to find.
Thank you for sharing that story!! I loved reading it! ❤
This was so lovely to read!
Thank you for your story. Rest assured I will be looking for your embossed star pan at the second hand shops I visit!
thank you so much for the story :) i hope dylan sees it!
Thank you so much for commenting! I was hoping someone who remembered the recipe would chime in
I would probably watch a long form video like this for all 101 recipes in your cookbook.
Same!
Me too!
Agreed!
Yes!
Ditto I love watching long videos and it's always a plus when it's someone I like as much as Dylan
I am just now finding your channel, and I want to say a wholehearted thank you. I work at a history museum where we bake a lot of historical recipes, and many of my coworkers have similar amounts of passion. We’re closed at the moment, and I haven’t been able to see them for a while, and listening to you talk through a historical recipe and explain various baking methods feels a little bit like a conversation with my coworkers.
Thank you
Dylan, not only are you hysterically funny, truly sincere and incredibly intelligent, but you also inspire and explain so I'm able to follow some of those very old recipes. Thank you for posting.
FYI, if no one has answered yet, Cool Whip is mostly hydrogenated vegetable oil. There is a little milk in the regular fat stuff (because they also make a lite version) but it's essentially whipped margarine, sugar and vanilla.
Ahh, so mock cream.
I legit just thought it was an American whipped cream brand a lot of Americans were using 😅
Yep, I'm lactose intolerant, and as far as I can tell, cool whip has no milk
Fuck me, America sounds like an awful place to live based solely on that sentence.
I had no idea that it was mostly dairy free. :O
A whole 40 minute video feels like a real treat. I love this.
I agree
100%
I just realised that this video was 40 mins after reading your comment
I sincerely hope you do more of these longer-form videos, I just love them. It shows the amount of love you have for cooking and the history behind the recipes and cookbooks.
YOU would NEVER, EVER bore me my lovely man! You are so charming and eloquent that I could watch you cook for hours. In fact, I have! ❤Got your book and I am delighted! Well done, I say!
The fact that Dylan can produce wild manic TikToks and calming, contemplative videos and they’re both excellent is just amazing
UA-cam Dylan: The wholesome uncle you love and adore.
TikTok Dylan: The crackhead uncle you never speak of.
Agreed!
@@j.jmilan551 omg your comment made me laugh so loud I scared my dog!! Absolutely true.
When is a streaming service going to pick him up for a cooking show named after his cookbook?! We would all watch the hell out of that! He's got such presence and knowledge. He would be great on a show!
This is my dream show
Right?! I'd watch the hell out of that, too, and pimp it out to everyone I know!
Food Network? CALL HIM!!!!
Right!!?
I got to know him on TikTok being more open than this. I was impressed that I went along and added him to all my other accounts. I love his recipes and his personality.
YES!! I totally put the empty egg(Y) shells back in the carton. I then crush them when dried and sprinkle into my yard as a soil conditioner. Dude your subtle quick one liners crack me up.
Hey Dylan, I’ve watched your UA-cam and TikTok and I’ve been a fan for a while. Me and my lover watch you all the time. We always laugh and we use some of the silly things you call “Moo Juice, Floof Powder, and Eggies”. I know you’ll never see this and I don’t blame you. But I just wanted to say how much you made my day brighter and made cooking for me so much more fun. You helped me with a lot of my mental issues and I’ll be forever grateful. That I found your account and I’m thank full for all the smiles you bring me❤. Take care and keep making people smile.
This 40 minute experience has left me with a deep desire to hang out with Dylan in a relaxed setting and with an excellent good hug.
Hmm, how...incredibly specific yet maybe enjoyable.
I know right? I LOVE this guy, too cute for words, the world needs more Dylan Hollis
exactly
dylan and relax seems to be oxymoronic....this guy is wound tighter than a 2 dollar watch ( i mean this in only the most complementary way).
@@NoNameNoFace-rr7liPersonally I appreciate the energy, relaxed, yeah um NOPE...AGREED!
I would absolutely watch an entire TV season of hour-long episodes with Dylan doing deep-dives on recipes like this.
You and me both!! Someone at Food Network needs to give Dylan his own show, STAT!!
Me too!
OMG it's the trifecta of apoplectic Graham Kerr, Julia Child and Iron Chef! That would be a brilliant show!
@@skwerlmouseOoh, I loved watching The galloping gourmet!
I would if it is this quality. Not the quality brought by studios with music and crazy cut scenes.
I’m so glad I found your content. It was 4am, I couldn’t sleep, you came up in my recommended…I was crying from laughing so hard. I love the short vids, but seeing the long videos makes me so happy. I just LOVE watching people share something they’re super passionate about and being excited with them. I wasn’t bored at all!
You’re a delightful human being and I’m definitely gonna check out your cookbook! ❤
To be honest I keep coming back to watch this vid (along with Dylan’s other long form videos) and it keeps makin me wish he’d do more of it.
My dude I could sit there and listen to you go on for hours about the history of cooking. NEVER think none of us care. I love your Tik Toks/Shorts, but these long form videos (while obviously SIGNIFICANTLY more work) are an absolute gem.
So do I ❤
Agreed! I adore the chaotic fun energy in the shorts, but the calm, obvious intelligence, and education of the long form videos make them a delight of a different kind
Anyone else want to watch him do different variations of baking throughout history. Cause I was enraptured the entire 40 minutes!
I would DEFINITELY watch it if he did a series like this. It’s so fascinating especially with the enthusiasm he brings!
ME TOO!!!!!
Me!!
I loved this video so much that i didn't realise it was 40 mins long.
It went by so fast as it was so enjoyable.
YES, please!
There's always Tasting History with Max Miller. He's not Dylan, but these vibes are similar.
Thank you. I am from England living in Cyprus and a non-sweet eater. But, I have found something that if put in front of me I will eat, it is a Norwegian recipe called The World's Best, and it is fantastic. From a no-sweet eater, I will NEVER get enough of this desert. 👍👍👍👍🤗🤗
Please make more long-form content! This video was so calming and interesting
Pre-Dylan, there’s no way I would have watched a 40 min long video about old recipes. Damn this guy is entertaining. It’s like what they used to say about good comedians, how they could get laughs from reading the phone book out loud, that’s how good he is. Thanks Dylan, I really love these.
And I really love your username! 🖖
Iam glad you found your gate way drug into cooking if you were not big on it. The amount of people who act like cooking is a forbidden art or that think cooking is warming up pre made stuff worries and has done so since I was a young child.
Oh sweets you're missing out
"i would listen to him reading recipes from nineteenth century cook books"
Yeah. Just did.
It was 40 minutes!?
I truly honestly could watch hours and hours and HOURS of you talking and cooking. The cadence of how you talk is so mesmerizing and I wasn't bored for a second. The consideration for literally everything and everyone is beautiful. Thank you for this. I'll never actually cook it but thank you for it!
I agree!
For real, I never watch livestreams but I would deadass watch a livestream of this guy cooking in a HEARTBEAT
I love your videos and your cook book is terrific.
Honestly the clear love you have for the art and craft of cuisine is uplifting and wonderful to see- and I think there is huge value in the resurrection and re-invention of dishes that may have become forgotten in the passage of time, and styles of baking that have fallen out of use and won’t immediately come to the mind of most people.
Laid back Dylan is really quite a departure from his normal hyper self. Yet, still the king of quips and double entendres. I will get this book and give to my daughter and son who quite the bakers. Enjoyable as always. Thank you.
I would 100% watch an hour long video of him exploring recipe history and baking every iteration.
PLEASE collaborate with tasting history
He's the baker's Alton Brown, imho. I adore them both
Love what you do. For anyone who doesn't know. That little "indentation" that holds your oven door open just an inch, is meant for broiling. It ensures the top of the food is broiled without allowing the rest of the oven to reach baking temperatures.
Omg I LOVED this video. Not that you want to give away more of your recipes for free, but I very much hope you do more of these videos. So interesting and fun to watch. Your time in your videos and cookbook does not go unnoticed. Thank you ❤
Dylan just casually referring to himself as a cracker is exactly why I’m here. 🤣♥️
Or a fruit😂
All of the innuendos and double entendres he casually throws around is one of my favorite aspects of his content lol
I always thought it was a synonym for Ambrosia. That Nuts and Dates joke is perfect 😂
He said the nuts and dates thing so fast and with a straight face, I almost missed it 😂
Sneaking those double entendres from TikTok over to UA-cam.
He's actually done an Ambrosia recipe on TikTok.
I know I'm kind of late to this, but I recently started to watch your short videos, and they were hilarious. Then I found your longer videos such as this one and they're even better. I love your dedication to keeping these recipes accessible to as many people's kitchens as possible by keeping the process as simple and low tech as you can. Recipes that call for expensive appliances are not useful to me. You explain the process concisely, and your enthusiasm comes through the camera like we're in the room with you. Love your jokes, too.
You are seriously one of my favorite humans on the internet. My kids and I watch your videos. ❤❤❤ thank you for being you. Adding some happy to this dark world
He’s like one of those cool teachers that makes the lessons fun and rewards the kids with movies and pizza if they pass a quiz
Is anyone else's favorite part of these videos when his eyes get wide and he smirks at how amazed he is when something tastes much better than he expected?
B. Dylan Hollis, you are a true gem in this big world of UA-cam.
And when he smiles, his ears perk up. It's how you KNOW the recipe turned out tasty lol!
@@mamaseesa3122 He looks just like my daughter at three… she would hold her hands up and say “ Dee lish us” so cute!
You can really see how passionate he is about baking when he does that.
I LOVE this kind of video! Reminds me so much of my all time favorite cooking show- Good Eats with Alton Brown❤. He's mix of information and entertainment was always the best. I hope you make more extended videos like this one💗
This man is magic and the sensitivity and depth in his eyes is so heart warming.
Dylan's tik toks are so loud and chaotic but somehow he has a voice made for bedtime stories in long form videos.
I love both of these Dylans.
In his TikTok videos, he reminds me of Martin Short, and I have always loved Martin Short, so I was immediately endeared to him. And I love his longform videos. He's an absolute delight.
@Hellbane224 dear god! You're right! That does make him more endearing. 😀
I approve this message🙏🏻
The duality of man
Get you a man who can do both
This brings me back to the days when I would wait patiently for Alton Brown to release a Good Eats episode, not for the wacky characters but for the food history. The care that goes into the recipes, not to mention the research. This cinched it, I'm going to local bookstore in the morning and picking up a copy. Thank you, Dylan! The love and passion shows and is spreading to a new generation and even rekindled this old man's fire.
I love your enthusiasm, but you won't be able to find it anywhere tomorrow! The book doesn't release until July!
You can pre-order!!
He brought it back but it isn't the same 😔
Between Tasting History, B. Dylan Hollis, and Townsends, we're discovering a kind of trifecta of culinary tradition explorers
Dylan, your final version is exactly what I had hoped for from the beginning in terms of texture and flavour. Also, loved the deep dive, don't underestimate just how many people appreciate your efforts. Thanks so much for sharing. I do think I need your cookbook now!❤
No seeming, we do like your yappings! And the feral and unique intelligence behind it, along with the fact that you can hide both when an interview with morning hosts looms. Good job, and please go on being you. You're the best source of fun I've found since Terry Pratchett.
I've got a theory on why the oldest recipes didn't work as expected. 1. The eggs they used in those days were smaller, so "three eggs" didn't result in as "eggy" a final product (today we typically use Large eggs for baking). 2. The flour was coarser/denser or had a different protein/gluten profile, giving more "body". 3. Because the egg whites were beaten by hand (no electric mixers), they weren't as stiff and fluffy when folded in (also less of it, see #1), which would make for a more coherent batter with less separation. 4. The hand-beaten egg whites also explain the need to include the baking powder to make up for the lower "floof".
I was going to say something similar! Lol.
I think your suppositions are brilliant, and that Dylan should try making the recipe again using your educated "amendments."
Really impressive 👍.
But my granny had a stainless steel mixer with a crank. Unsure of how old it was, but I saw this thing in the 60s. She had two stoves plus their wood burning stove, and never threw away anything. The mixer was all one piece with two beaters and I used to love cranking it and watching the beaters go round. Dime stores had a much smaller version of this for sale at maybe 35 cents, a toy for kids. This one was heavy, and the toy one [which I had] certainly was not made for food LOL.
This video was great fun and it was very interesting to see all the different versions of this dessert! I tried recipes from Granny's cookbooks, some of which were from the 1920s and 30s, long ago. Vintage recipes are fascinating! Thanks for all the details.
We had a sour cream cake that was a family favorite, but it never turns out right anymore.
Our own theory is the way milk is pasteurized these days. Most milk is flash pasteurized at very high temperatures. We haven't tested this theory by making the recipe with raw milk that we home pasteurize. Yet.
Oh, and bananas. The banana we have now has a MUCH milder flavor and scent than they used to.
This is because every so often they have to switch to a new species due to disease.
This is why the banana flavor in candy and Popsicles doesn't taste like the banana we get in the produce department.
I'd watch a 3 hour video of just going down the rabbit hole for a recipe and trying a few of them. It's not at all boring because of how passionate he is about the whole process!
Agreed! I LOVE this level of investigation.
never underestimate how much fun it can be watching someone talk about their passion.
Oh how I’ve missed you on you tube. So glad you have come back to amaze us with your unique education on cooking…..you are one of a kind. Bravo.
I loved this video and will have to try your version. I was never bored when you would go into details about something. I found the information fun to learn, and you were very enthusiastic about it. Your love for recipes reminds me of my mother. She loved reading them and always cutting them out of the paper. She would make notes in her cookbooks, mainly if it were a favorite. I realized I was like my mother because I like reading recipes and even saving them, though I do it electronically. Keep making your videos. Many of us are out there who don't get bored with the added information.
All I want in life is a Dylan & Sorted Food collab where they cook and bake from antique cookbooks.
Would be a fun mix of personalities!
Oh god.... I didn't know I needed this but I do!!!
Or Dylan and Max Miller from Tasting History.
I really just want to see Dylan play with a copy of Mrs Beeton's
@@stephanietolley3240 that or Le Repertoire de la Cuisine.
The saltine crumbs may have been a way to add salt to cut the sweetness and add a bit of a thickening agent.
Yeap.. was gonna say the same
I also would have put half of the eggs in then add the mixins and then top with the rest to reduce the amount of air lost
You are sincerely the very best at what you do.....super fun, informative, and just a bright spot in the world of content creators. Your love for history, coupled with your genuine joy and entertaining nature is just inspiring and spirit-lifting. Thank you for being YOU. ❤
Ok, so, first, I love that you're not screaming at us while making these. I quite like this version. Your skill in the kitchen is excellent. I love that you do the old recipes. Even better, you taste them and if they are terrible, you are straightforward and honest about it. Love it. Great job. Keep it up.
I've seen this guy's shorts and they're good fun and good for a chuckle. But this long-form content is...incredible. What a talented presenter. And what great research went into this work. Cool to see someone who has CLEARLY found their calling in life.
I had to laugh about seeing Dylan’s shorts. Picturing him prancing around in his underwear:)
Well said
Couldn't agree more. It's equal parts culinary history professor lecture (but in a fun way) and chatting with a friend while baking. It's so cozy and interesting
i think he did sugar for his videos, not drugs. hahaha
I came here to say the same thing. I just had to buy the book, too!
This was... Interesting. You're so much less chaotic in these longer videos, and yet even without that heaping serving of gremlin energy and blind baking jokes of dubious taste, you're still lighthearted, passionate, joyous, and just generally a pleasure to watch and listen to. You're the vibe equivalent of a warm hug from an old friend. I look forward to the release of the cookbook as my mother and I both quite enjoy your shorter vids!
Enjoyed this immensely but will never make this.
Lol, the difference between long video Dylan and short video Dylan is like watching 2 different cooking vids and I am here for both! Joyful chaos!
Gremlin energy!
I love the bursts of joy that your shorts bring, but I LOVE this longform content. (Also I gave your cookbook as a gift and it was very well received!)
In-depth research into one’s chosen field of endeavor indicates true interest and dedication. Listening to your knowledge and experience makes your delicious outcomes more understandable and enjoyable. Thank you sir…
37:56 I like how it feels like Dylan is like sitting on my kitchen floor infront of my oven with me, comforting me about why my glass pan isn’t working 😂😂
Right? It took me years, YEARS, before I read an article somewhere-maybe "Cooks Illustrated." And do have any idea how many glass baking vessels my hubs and I received as wedding gifts? Forty years later I still have one or two. Sturdy little suckers. I feel like air should send them to Dylan, who would appreciate the nostalgia.
This type of recipe is known as "Soda cracker pies". My great grandmother Cox would bake it and it has become a family favourite. I inherited her Women's club cookbook that her mother gave her as a wedding gift and cherish it. If you need any new recipes let me know
If you do a soda cracker pie with fresh cut strawberries and homemade whipped cream on top, you’ll make it for life
@@chronic_payne5669
That does sound lovely.
i suppose you could scan your book and send it to him as a pdf
This is the first full video I've seen of him, and holy hell! The level of information I was just given in one recipe explanation is fabulous! The egg white info alone isn't something I had any idea about.
I REALLY like your full videos best. You are a joy and you make me smile. I grew up in the 70's and you just tickle me with your fun way of looking and tasting the recipes from the past. 😊
Hey Dylan, I have your cookbook, and it is by far my favourite cookbook for anything I have - it's been used more than any other recipe book I own! Your way of explaining things and terms is incredible, and I'm currently making my way through the book very VERY slowly (I've only made 2 recipes so far, the coconut macaroons - which I've made thrice now, and two days ago I took it upon myself to try FOOD FOR THE GODS) and everyone who has tried them so far love them
Dylan could make a whole series like these, and I would binge-watch them all in one night.
i need this guy to get a cooking show on these old recipes. i don't care if the episodes are almost an hour long, this is PEAK content to me. absolutely wonderful
god a cooking show that is slower paced and has a warm vibe that actually goes into the recipes history and creation
That's why I loved watching Alton Brown..he gave you a cooking show, a history lesson and a science experiment
Just the perfectly balanced combination of sincere interest and passion, confident knowledge and a gift for teaching. I love it
@@katteisace4563 Got to recommend Tasting History with Max Miller if something similar to this description is the aim, different energy to Dylan but also full of cool food history and cozy vibes
Really like your show. I love old cookbooks as well and really enjoy the way they are written. People do not speak that way anymore. The care and effort they used to put into their meal planning and preparation is just awesome.
I got your cookbook for Christmas and I gotta say, your formatting is stellar. It evokes that old school style of a cookbook from the 70s or 80s but with a modern flair, without your phone number being 4 digits. I look forward to trying some of your recipes
Please make more of these long form recipe deep dives. It's fascinating, and your delivery and even just your cadence are what make it so easily enjoyable. Just comfortable and delightful all around.
I second this! Your enthusiasm is infectious and I'm loving the longer videos!
+
Yes!!❤
Your use of language and
vocabulary are extremely refreshing! Not once did I hear the word 'like'... And you actually know how to put a sentence together.
I may have to buy your cookbook just to read it! I know it's not out yet, but I wish you would have made your book spiral-bound.... Just so it would lay flat. I know it's more expensive to do it that way, and many cook books have not been spiral-bound it's just a nice feature. ❤ I hope you go into many editions of your cookbook! 🥧🍴🇧🇸
"I think physical labor tastes good." Dylan, that's adding heart and love to the dish. It's the human element that makes home cooking so special
Hi, Dylan! I bought your new cookbook…….good for you. I love it. Congratulations! I have been collecting cookbooks for 66 years and have thousands! I have yours right up with my favorites. My oldest cookbook is from 1882……no measurements but oh, so fun to read. Keep going…..you are a hoot. I have 17 grandsons from age 6 years to 30 years old….all wonderful kiddos…but you remind me most of my twin grandsons who are 25…..they are booth hoots too!
BTW…..I also have 3 surviving granddaughters…..ages 16 years….she loves escargot!…..and then 4 years and the youngest is almost 2 years old and I expect her to start cooking SOON! I am sure if she were still with us, my oldest beauty of a granddaughter, Brittany Conn, who died in a car accident in December of 2008, would also think you were a hoot because she had a terrific sense of humor too.
There are 10” square cake pans. Mine came in my set of square Wilton wedding cake pan set….but I also found several on eBay.
I love dried apricots and I think I would use chopped pecans rather then walnuts. We have a black walnut tree but it is such a hassle to shell black walnuts again, I would rather use paper shell pecans.
The infectious energy you bring to these videos are what make your content so endearing and so fun to watch.
So awkward complement but, as an ADHDer watching a video this long is usually impossible for me. But with the change of angles, the speed at which you speak, sudden interesting facts, instructions, beeps, boops and basically everything, you are a dream come true. THANK YOU SO MUCH.
Same! Enough going on to occupy my brain, but not so much as to over stimulate it. Perfection.
Omg this is so true!!! As someone who also has ADHD I was captivated the whole time which is rare for me nowadays
It's the same for my gson with adhd. His favorite bit is when Dylan yells, "FIRE!".
This. Exactly this!
I absolutely agree. I'm not diagnosed ADHD, but I do genuinely feel the same way about how he keeps me completely entertained and engaged without overdoing it.
I love how Dylan's all like, "I'm likely boring you to death" and really it's what we love! Also YES. I thought I was the only one who just put there egg shells back in the carton!
I put my shells back in the carton, as well. I don't want old egg smell possibly building up in my trash can as I use them.
I'd love for him to "bore us to death" with a 4, 6, 10 hour video with all the details he thinks we wouldn't want to hear.
Also, egg shells go back in the carton, definitely.
I second third fourth and fifth eggshells going back into the carton, and why not? 😏
I’d happily have sat here hearing him just talk for 40 minutes. He’s an excellent talker😊
I usually put them in my garbage disposal so it can be cleaned
Just really discovered you. I wasn't bored ... I was enthralled by your efforts, Mr. Hollis. I've got a book like that Michigan one... from Virginia, 1975-76. almost incomprehensible, at times. I unwisely bought it when newly married and looking for recipes. I tried one of the cake recipes with a cooked frosting. My husband never got the fiasco that ensued - and we were married 44 yrs!!!!! You weren't yapping, you were enthusiastic.
You sir deserve your own cooking show. I haven't been this entertained by a cook since Alton Brown. You make cooking fun again.
He should do a collab with Alton.
I learned to love cooking/baking by watching Alton Brown over 20 years ago. Dylan brings back that sense of exploration, science, and utter joy. His delight is magnetic. Thanks so much for being you, buddy.
I would almost suggest the two of them do a joint project, but I’m just not sure the vibes would mesh. But both are GREATS in my book!!
You might enjoy Max Miller on yt then! He does "Tasting History"
Likewise, Alton came to my mind watching this. And Dylan, don't believe for a moment those science and history segments are boring.
@@samanthab3292 I’ll take a look😁
*I remember this show* but I can't remember the name... do you?
This guy must be absolutely raking it in on tik tok which makes me really appreciate him taking the time to create a 40 minute, incredibly engaging UA-cam episode. I love this. Thanks for spoiling us, Dylan!
TikTok doesn't pay a lot unless you're uber-popular
@@flygirl6048 yeah, the way to make money would be to get popular and then use your audience to sell a product (which he has done)
It’s unlikely that he’s getting paid for Tik Tok. He’s not American, and I know they don’t pay any Canadian content providers.
@@karenneill9109 He's not Canadian. He's from Bermuda. Not sure but last I saw (and it could be an older "short" on YT) he was attending school in America. Also, he has over 9.8M subscribers on TikTok and 1.9M on YT.
Forgot one: He appeared on Kelly Clarkson's show too.
ive been obsessed with your shorts and even more so loving these longer videos. I hope you do more cause holy hell i LOVE how you put things forth. You do awesome work with these old recipes!
I realize this video is a year old. But I have to say that I loved it. I love history and baking. Personally I would enjoy more videos of this type. It was interesting and fun to watch.
Good luck with the cookbook!!!
I feel like I'm watching someone's love and passion in a much more pure form than I'm used to on here. No production team, no phantom corporation floating in the wings, just someone who truly loves what they do. It's honestly really inspiring, and I deeply appreciate you.
Well put!
I just love how passionate this dude is for baking, and how well spoken. I'm not even a baker, but this is so enjoyable and wholesome to watch regardless
He also seems to know his food history, back when he was talking about how Graham crackers were all the rage back then.
😆😆😆Not all of his content is so wholesome, but he is always funny
*regardless
I can’t believe this whole thing just turned out to be a self promo. And one that I’m so here for! The energy and enthusiasm is just infectious.
Someone needs to give Dylan his own cooking show. 🤩
That would be amazing to watch.
Nah, once he get enough money he’ll probably be able to do it on his own
Yes pwease 😍
Omg that would be awesome! I’d watch him!
I fear the machine would wring him through and spit him out half the Dylan we all know and love. Let's just all do our best to support him here until he finds something more suitable to his creative and entertaining character.
No one here thinks you're baking history is boring. We are here for your knowledge and expertise 🥰
I love it 😻
I don't even eat sugar, or flour for that matter. I'm here for the humor and the passion for history.
it would be awesome to see more of these lovely longer videos. They've been a joy to watch along with your shorts
I love listening to you be excited about food. I am also obsessed, and started a cooking series on my existing channel. It isn’t popular yet…but I’m hoping I can get better. 😊
Oh um if it’s okay that I leave it here, we are over at Sugar Pink Cafe 🫶
I just love this. There are no jump cuts, you take your time explaining things. It's bloody brilliant.
Yes I was thinking this myself. Wonderfully informative, especially about the salt in the crackers
there are plenty of jump cuts. just not when pertinent information is involved. He uses them to condense his rants into curt but formal informational narrations.
There are definitely jump cuts lol. But he’s still amazing. Nothing wrong with jumpcuts
Yes! He's really amazing at this if you think about it. So well spoken! He doesn't need fancy editing, and is smart enough not to ruin it with that.
I don't think u know what a jump cut is....
Is it just me, or do these videos remind anyone else of Good Eats? The melodic narration, detailed explanation of why and how a recipe is structured, and the small kitchen vibes really remind me of the first few seasons of Good Eats. I hope one day Dylan gets the recognition he deserves with a cooking show like that!
I love that D ain't so scientific. Alton's show excellent, but very different styles.
Love that idea!
Series for Dillon!!
Dylan needs his own show!
Oh my Lord maybe that's why I like him so much! I love me some Alton Brown
Omg yes. I was just thinking that!!! Alton Brown plus gene wilders Willy wonka!!!
I really like this guy. He has a great sense of humor and unique British terminology which I find quite intriguing
I would give anything for more of this long form vibe.. I absolutely adore this man
HOLY COW I'm only used to 40 seconds of Dylan at a time. This is amazing! Please, more.
Amen ❤
Minutes :v
As a lover of etymology and language development, I deeply appreciate seeing how recipes develop over time, reflecting the culinary trends and cultures over time. It's fascinating!
I love Townsends as well. It's so much fun listening to them break down recipes from the 1800's. Written in the same manner, with the expectation that you know what they're talking about.
It IS. I want to see more of his deep dives I actually find it fascinating and very engaging.
@@SandrA-hr5zk Townsends is incredible!
@@SandrA-hr5zkYeah the Townsends & Glenn & Friends are both good for a bit of food history.